19 SPINACH PORIYAL

Spinach Leaves/Palak Keerai Poriyal/Palakki Soppu Palya(Dry Curry/Stir fry)


Spinach - 2 big bunches( or can use a pack of washed and trimmed baby spinach )
Onion - 1 small chopped fine
Red chillies - 3 or 4 broken into halves
Mustard seeds - very few
Urad dhal - very few
Cumin seeds - very few
Curry leaves - few
Salt as needed
Oil - 1 tbsp
Coconut grated - 2 tbsp( optional)


Wash and chop spinach coarsely. Heat oil in a kadai/frying pan and add mustard seeds, urad dhal, cumin seeds ... wait for few seconds and add curry leaves and broken red chillies... when everything splutters up add chopped onion and fry till nice brown( usually at this stage I transfer this to a bowl... so it remains crisp and water from the spinach will not make it little soggy)...



next in the same pan...no need to add additional oil, add chopped spinach and fry till the leaves shrink and are cooked... now add the transferred onion mixture( tempering/tadka ingredients) and mix well, also add salt and grated coconut(optional... I mostly avoid adding them)... serve with rice as a side dish or with chapathis... since this can be done very fast...

I am sending this Mahima of Indian Vegetarian Kitchen's

15-minute-cooking

Also sending it to Sowmya of Creative Saga's

SWC-with greens